HEALTHY EATING
By Fabiola Zefi
It’s fall and that means squash and apples reign in everyone’s kitchen! Unless you don’t like either, then, say what?! I only discovered Spaghetti squash about 4 years ago, and boy did squash ever go up a few notches in my books! It tastes and feels like pasta, sans the heaviness of it. And, unlike pasta, the more you have, the better. Hello, fiber! This dish is so simple, even someone that has no idea how to boil an egg can make it.
Directions:
- Turn oven on to 395F. Bake Spaghetti squash for about 30 minutes while checking regularly (scrape the inside of it with a fork, if it comes off easily then it’s cooked). Make sure to turn it so it’s equally baked on both sides. Let is cool, then using a fork scrape out the squash.
- While the spaghetti squash is baking take the cashews and pepitas and place in a pan with the juice of one lemon, salt and pepper to taste. Note – you can use any spices or seasoning you’d like.
- In the meantime, in a large saucepan cook up the tomatoes on medium for about 7 minutes or until soft. There is enough juice in the tomatoes that there is no need for oil.
Serves 2-4 depending on the portion sizes.
Fabiola lives in downtown Vancouver with one of the many dogs she fosters. Her love for cooking comes from the appreciation of the small and simple things in life. ‘There is nothing more enjoyable than sharing a meal with your loved ones.’ Giving up animal products (being vegetarian for three years and vegan for over two), brought out her creative kitchen skills. Fabiola has a food and lifestyle blog in the works, in the meantime, feel free to follow her on Instagram under fabfoodandthecity.
